Maple Cornbread Muffins

5 from 1 vote

Savor the delightful combination of sweet and savory with our vegan Maple Cornbread Muffins, featuring the rich flavor of maple syrup and the classic texture of cornbread. Perfect for any occasion, these muffins are easy to make and studded with pieces of fresh corn!

Course Breakfast

Cuisine American

Keyword Maple Cornbread Muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 164kcal

Author Shelby Law Ruttan

Equipment

Ingredients

1 cup unsweetened almond milk
¼ cup smart balance margarine melted
2 tablespoons pure maple syrup
1 cup stone-ground cornmeal
1 cup all-purpose flour
¼ cup sugar
1 tablespoon baking powder
¼ teaspoon salt
1 cup fresh corn kernels I cut them from the cob – you can use thawed frozen corn though

Instructions

Preheat oven to 375 degrees. Line 6 cup muffin pan with paper liners.
In a large bowl, whisk together almond milk, melted margarine, maple syrup, and vinegar.
In another bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
Stir wet ingredients into dry ingredients until just combined.
Gently fold corn kernels into muffin batter.
Divide batter among prepared muffin cups and bake 20 minutes. Cool 10 minutes in pan.

Nutrition